Lemon Pudding Cake 6 to 8 servings
¼ cup all-purpose flour
1 cup sugar
1 tsp salt
3 eggs, separated
1 cup milk
¼ cup lemon juice
Preheat oven to 325°F. 9-inch square baking dish plus larger
dish to hold water.
1. In medium bowl, combine flour, sugar and salt. In small bowl,
beat egg yolks; mix in milk and lemon juice. Add to flour
mixture, mixing well.
2. In mixing bowl, whip egg whites until stiff but not dry; fold into
egg yolk mixture. Pour into baking dish. then into larger pan
filled with 1-inch hot water.
3. Bake 50 minutes or until top is nice and brown. Cool about 30
minutes; then serve. Keep leftovers in the refrigerator.
Mixture can be poured into 8 (6-ounce) custard cups, placed in a
shallow pan filled with 1-inch of hot water. Bake 35 minutes or until
nice and brown.